Refrigerated Strawberry Cake

"I made this cake once for a boy scout auction and it sold for $75.00! I wanted to say..."it's a cake mix!" but of course I didn't. Sometimes cake mixes can make fantastic desserts...this is one of them!"
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
photo by troublejul photo by troublejul
photo by Lavender Lynn photo by Lavender Lynn
photo by Landy photo by Landy
Ready In:
1hr
Ingredients:
10
Serves:
12

ingredients

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directions

  • Preheat oven to 350 degrees.
  • Flour and grease a 13x9 inch pan.
  • Prepare cake according to package directions.
  • Poke holes at 1" intervals with wooden spoon handle.
  • Puree strawberries in blender.
  • Evenly spoon strawberries over cake slowly, allowing pureed fruit to soak into holes.
  • Prepare pudding using only 1 cup of milk.
  • Fold in cool whip.
  • Carefully spread over cake after all fruit has soaked in (VERY IMPORTANT).
  • Place in refrigerator for at least 4 hours before serving.
  • Decorate with fanned berries and mint leaves.

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Reviews

  1. I remade this cake, and instead of poking holes in it, I just cut about a 1/4 inch of cake off the top to level it out and poured the mixture on it, and it turned out so much better!!
     
  2. Made it with white cake mix instead of strawberry because I didn't want it to be too sweet or overpowering. All other directions were followed. I let the puree soak in while the cake was still warm, but after an hour or so, it still had not soaked in completely. I frosted it anyway. The frosting was very good...not too sweet. It turned out well for a cake made from a box.
     
  3. I made this cake for my parents birthdays (they are within a week of eachother and my dad loves strawberry shortcake/cake). I was disappointed. They turned out a little too soggy. I let the strawberries take 11/2--2 hours to soak in and they never fully did?. I even did it while the cake was warm per others recommendations. I didn't even use the full amount of strawberries the recipe asked for. The pudding/whipped topping however was delicious. If I were to make it again I would definately not make as much strawberry puree to put on top. Do give yourself some time to let the puree soak in. I may even use white cake also next time.
     
  4. I have made this several times. I usually do the tip about cutting off a top layer and just pouring the fruit on. It's always a hit at potlucks. Tonight I was prompted to write a review because I was making a cake from another recipe (http://www.food.com/recipe/strawberry-cake-with-frosting-22984) but using the pudding/cool whip topping from this recipe. If I don't have a strawberry cake mix, I add strawberry jello to a white or yellow cake mix, a trick I also learned from the other recipe I linked.
     
  5. I was looking for a "juicy" strawberry cake recipe & found this one. Reading the reviews, I noticed some people found it too juicy, which is unheard of in my family.LOL. When I make a cake that is "juicy" I always put 1/2 box Jello in the fruit or whatever. In this cake, strawberry Jello. It keeps the juice sort of textured & not so runny & adds more flavor. Can't wait till dessert tonight!
     
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Tweaks

  1. this cake was fantastic... my father in law told me that he thinks it would win a prize... the only thing i changed was the flavor of the cool whip,,, i accidently grabbed the french vanilla instead of regular,,, and it enhanced the flavor of the topping ,,,, this will be remade again ,,, thanks for posting this one.
     
  2. I had to try this recipe because it is very similar to the Better than Sex cake that I always make. The only exceptions are that for my cake I use a white cake mix and instead of pureed strawberries I use strawberry flavored jell-o. You recipe was wonderful and I absolutely love the flavor of the strawberries! My husband I couldnt decide which one was best but Ill defiantly be making yours again soon.
     

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